Wash the rice thoroughly under cold running water until the water runs clear. Cover the rice with the water and par-boil. Drain and set aside. Slice the onions, Carrots, aubergine and green pepper; quarter the tomatoes and simmer on a low heat for 15minutes. Add the aubergine, green pepper, tomatoes, Cauliflower, garam masala, Saffron, chilli powder, cloves & cinnamon. Simmer for another 15 minutes or until all the vegetable are cooked. Season with salt. Using a large casserole dish cover the bottom with half the cooked vegetables, then a layer of half the rice another layer of vegetable and rice topped with a last layer of vegetables. Cover with foil and bake in a moderate oven (350 F Gas Mark 4) for 20 minutes.